Here you go - tastycakes:

Filling

20 oz cream cheese softened

8 oz mascarpone cheese at room temperature - about 1 cup

3/4 cup sugar - coconut works nice

3 large eggs

1 teaspoon vanilla

1 teaspoon fresh lemon juice

1/4 teaspoon salt

Top

1 cup sour cream

1/4 cup sugar or coconut sugar

1 teaspoon vanilla

1 teaspoon fresh lemon juice

1/8 teaspoon salt

Crust

1 1/2 cups almond meal

2 -3 tablespoons sugar - yes coconut if you want

1/4 teaspoon salt

1/3 cup melted butter

Make the Crust! Combine almond meal, sugar in a small bowl. Pour in melted butter and stir till just combined. Press into the bottom and up the sides maybe 1/2 an inch in your springform pan. Bake at 350 for about 10 minutes until golden and let cool for 30 mins.

Make the filling! Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. The cheesecake will set as it cools - leave the oven on.

Make the top! Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge. Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking - if it cracks don't worry - nobody really gives a shite if its tasty :) cool completely in pan on rack, then chill, loosely covered, at least 8 hours.

You can throw fresh fruit on the side, too, if you want when serving. Berries, pom seeds, mint, etc. I like a little fruit as that little bit of fresh cuts the fat a bit.